Honey Roasted Garlic Potatoes | The PERFECT Side Dish for the Holidays

These Honey Roasted Garlic Potatoes are when simplicity meets extraordinary. We´re talking sweet & savory goodness, the simplest ingredients and all done in just 40 minutes. Serve them as a tapas appetizer or even as a side dish. Either way, the flavors promise to knock it out of the ballpark.

To make this dish I used Yukon gold potatoes. You can use any type of potatoes you like, though waxier potatoes will give you a creamier interior. Other potatoes I would recommend are golden delight, new potatoes or even red potatoes.

I used medium-sized potatoes. So I got 12 wedges from each potato. If you use larger potatoes, try to get 16 wedges out of each potato. Either way, make sure to cut all the wedges similar in size, that way they all evenly cook.

TIPS & TRICKS to Make this Recipe: It took me exactly 30 minutes to perfectly roast the potatoes. However, every oven heats differently. So it might take you 5 minutes less or even 10 more. I also left the skins on the cloves of garlic. As it protects the garlic while roasting, so it doesn´t get a bitter flavor, and it also gives them an amazing buttery texture.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA I USED

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Watch the Video Below on How to Make Honey Roasted Garlic Potatoes

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Honey Roasted Garlic Potatoes

Course Appetizer, Side Dish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 280 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 lbs potatoes 900 grams
• 1 head garlic
• 2 tbsp extra virgin olive oil 30 ml
• 2 tbsp honey 42 grams
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried rosemary 1.20 grams
• pinch sea salt
• dash black pepper
• handful chopped fresh parsley

Instructions

1. Preheat the oven, bake only option (just the bottom heat), 425 F / 220 C

2. Cut the potatoes (washed & patted dry) into evenly sized wedges, then add into a large bowl

3. Separate the cloves from a head of garlic, cut a slit on each one (leaving the skins on) and add over the potatoes

4. Drizzle the olive oil over the potatoes and garlic, then add in the honey, paprika, dried rosemary and season generously with sea salt & black pepper, gently toss together until well mixed

5. Trasfer the potatoes into a baking tray lined with parchment paper, making sure to add any leftover goodness in the bowl over the potatoes, then place them all in a single layer skin side down, meaning the fattest part of the potato at the bottom

6. Add into the preheated oven, roast for 25 to 35 minutes or until a toothpick can easily be inserted, then remove from the oven

7. Gently mix the potatoes in the baking tray, so they can absorb any of the leftover toppings on the parchment paper, then transfer the potatoes and garlic into a serving dish and sprinkle with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Honey Roasted Garlic Potatoes

Amount Per Serving

Calories 280 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 306mg13%

Potassium 1000mg29%

Carbohydrates 51g17%

Fiber 5g21%

Sugar 11g12%

Protein 5g10%

Vitamin A 252IU5%

Vitamin C 47mg57%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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